as far as loaf volume and crumb structure, what is the difference
between baking on a
professional hearth with steam and baking in a home oven with a
baking
stone? What are the essential differences (and their effects) between
the two?

"dougcullen" wrote in message ups.com...

as far as loaf volume and crumb structure, what is the difference
between baking on a professional hearth with steam and baking in
a home oven with a baking stone? What are the essential
differences (and their effects) between the two?

As long as efforts are confined to baking pizza, it may be concluded,
in essence, that there is a dearth of perceptible differences.

One reasonable effect might be recognition that the baking stone is
best saved for pizza (and shallow breads in general), which is the
purpose for which baking stones are intended.

Some people cover their loaves, on pizza stones, with flower pots.
That is purported achieve an improved result. Another possibility,
short of an artisanal oven, is a baking cloche. Still another is to go
ahead and bake in a normal way with the understanding that the
resultant loaves will not look exactly like, or chew just like, artisanal
loaves.

(If there were simple answers, it would be hard to sell books.)

--
Dicky